Top and tail the cucumbers, slice in half lengthways and use a teaspoon to scoop out and discard the seeds. Use a speed peeler to shave the cucumber into ribbons and divide among four plates.

In a medium bowl, mix the papaya with the sweet chilli sauce, lime zest and juice and some seasoning. Set aside.

Heat a griddle pan over high heat. Rub 2tsp oil over the tuna steaks and season well. Depending on the thickness of your steaks, fry for 2-3min on each side for pink to well done (griddle in batches, if necessary). Transfer steaks to a board to rest for 5min.

When ready, spoon the papaya mixture on top of the cucumber and top each plate with a tuna steak. Serve with extra lime wedges.

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